Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Stout > All-Grain - Andes Mint Chocolate Stout

Reply
 
Thread Tools
Old 12-03-2012, 01:36 AM   #111
Klondike21
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 3
Default


Just brewed this recipe today and am definitely looking forward to how it turns out! thanks for the recipe!
Klondike21 is offline  
 
Reply With Quote
Old 12-03-2012, 11:59 AM   #112
modernlifeisANDY
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Plymouth
Posts: 553
Liked 25 Times on 22 Posts
Likes Given: 16

Default


Quote:
Originally Posted by morequinn View Post
Brewed this yesterday with 4oz powder and 10 tea bags. Should I leave the bags in the primary or take them out?
I usually take them out/leave them behind in the kettle when draining.
__________________
Columbia Brewing | Plymouth, Massachusetts
columbiabrewing AT gmail DOT com

ON TAP
Empty kegs

FERMENTING
Nothing

ON DECK
Finishing my RIMS panel!
modernlifeisANDY is offline  
 
Reply With Quote
Old 12-03-2012, 04:08 PM   #113
Reno_eNVy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Reno_eNVy's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Reno
Posts: 6,289
Liked 205 Times on 173 Posts
Likes Given: 71

Default


Quote:
Originally Posted by modernlifeisANDY View Post
I usually take them out/leave them behind in the kettle when draining.
This. I'd be concerned about tannin extraction (are there tannins in peppermint?... maybe...) and severe over-flavoring.
__________________
Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!
Reno_eNVy is offline  
 
Reply With Quote
Old 12-03-2012, 04:26 PM   #114
BattleGoat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Columbia
Posts: 201
Liked 9 Times on 7 Posts
Likes Given: 5

Default


Quick question regarding fermentation temps: I brewed a mini-batch of this on the 28th, and I was able to get it down to 68 pretty quickly. But over the past two days or so it's climbed to 70 and won't budge. I've had it in a water bath since it was pitched, and I'm not sure I can hook up a fan or anything like that to help drop it again.

Long story short - how far out of the ideal fermentation temp can I be without risking off-flavors?
BattleGoat is offline  
 
Reply With Quote
Old 12-03-2012, 05:30 PM   #115
modernlifeisANDY
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Plymouth
Posts: 553
Liked 25 Times on 22 Posts
Likes Given: 16

Default


Quote:
Originally Posted by Reno_eNVy View Post
This. I'd be concerned about tannin extraction (are there tannins in peppermint?... maybe...) and severe over-flavoring.
Not sure about tannins, but if you've ever over-steeped a cup of tea you're going to experience the same thing over time in your fermentation. It isn't nice.
__________________
Columbia Brewing | Plymouth, Massachusetts
columbiabrewing AT gmail DOT com

ON TAP
Empty kegs

FERMENTING
Nothing

ON DECK
Finishing my RIMS panel!
modernlifeisANDY is offline  
 
Reply With Quote
Old 12-03-2012, 05:31 PM   #116
modernlifeisANDY
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Plymouth
Posts: 553
Liked 25 Times on 22 Posts
Likes Given: 16

Default


Quote:
Originally Posted by BattleGoat View Post
Quick question regarding fermentation temps: I brewed a mini-batch of this on the 28th, and I was able to get it down to 68 pretty quickly. But over the past two days or so it's climbed to 70 and won't budge. I've had it in a water bath since it was pitched, and I'm not sure I can hook up a fan or anything like that to help drop it again.

Long story short - how far out of the ideal fermentation temp can I be without risking off-flavors?
Is that 70 degrees your ambient temperature or your fermentation temperature?

White Labs lists WLP004 as having an optimum temperature of 65-68 degrees. 70 isn't too bad if the temperature you're referring to is fermentation temperature.
__________________
Columbia Brewing | Plymouth, Massachusetts
columbiabrewing AT gmail DOT com

ON TAP
Empty kegs

FERMENTING
Nothing

ON DECK
Finishing my RIMS panel!
modernlifeisANDY is offline  
 
Reply With Quote
Old 12-03-2012, 05:40 PM   #117
BattleGoat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Columbia
Posts: 201
Liked 9 Times on 7 Posts
Likes Given: 5

Default


Fermentation temp. I'm reasonably sure it'll be ok. Just wasn't sure what to expect (if anything) from the slight elevation.

I will say, for my first brew I'm kinda unimpressed with the fermentation action. It was lively as hell for the first day and a half or so, but now it's virtually still. There is still fermentation going on, but it's much more subdued than I was expecting.
BattleGoat is offline  
 
Reply With Quote
Old 12-03-2012, 06:02 PM   #118
modernlifeisANDY
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Plymouth
Posts: 553
Liked 25 Times on 22 Posts
Likes Given: 16

Default


Quote:
Originally Posted by BattleGoat View Post
Fermentation temp. I'm reasonably sure it'll be ok. Just wasn't sure what to expect (if anything) from the slight elevation.

I will say, for my first brew I'm kinda unimpressed with the fermentation action. It was lively as hell for the first day and a half or so, but now it's virtually still. There is still fermentation going on, but it's much more subdued than I was expecting.
Fermentation is always the most boring part for me.
__________________
Columbia Brewing | Plymouth, Massachusetts
columbiabrewing AT gmail DOT com

ON TAP
Empty kegs

FERMENTING
Nothing

ON DECK
Finishing my RIMS panel!
modernlifeisANDY is offline  
 
Reply With Quote
Old 12-15-2012, 05:24 PM   #119
morequinn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 3
Default


I was going to keg this today. Are you guys adding more tea bags to the keg? I used 10 bags at the end of the boil, but the mint flavor seems pretty faint right now.

On a side note, I was always under the impression that you only had to worry about overstepping black, green, and white teas. I thought you didn't have to worry about overstepping herbal teas. Maybe mint is an exception though.
morequinn is offline  
 
Reply With Quote
Old 12-24-2012, 10:02 PM   #120
Sjorge3442
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Philadelphia
Posts: 74
Liked 6 Times on 6 Posts
Likes Given: 4

Default


Just an update for everyone. I've brewed this twice now and the first time followed the directions to a T except only 5 oz of chocolate. Second time jumped to 7oz with WL Burton ale yeast. The Burton was way too active for this stout. Way over carbonated and I only used 4oz of dextrose at bottling. Needless to say. Non beer drinkers like this beer and so do seasoned beer snobs. This will probably become my house stout recipe. Next time going to make it a coffee stout with fresh pressed Brazilian coffee.
Sjorge3442 is offline  
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Mint Chocolate Stout eschatz Stout 149 05-31-2015 07:07 PM
All-Grain - Chocolate Coffee Stout (Chocolate Jitterz) FermentEd Stout 82 05-25-2015 08:48 PM
All-Grain - Five Horizons Chocolate Stout michael.berta Stout 16 11-21-2013 07:17 PM
Chocolate Stout anyone? Brewpastor Stout 4 03-01-2011 11:31 PM
Double Chocolate Stout z987k Stout 15 03-05-2009 11:31 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS